The Best Guacamole You’ll Ever Make (Restaurant-Quality)
About this recipe
Guacamole is a classic dip that brings a burst of flavor to any gathering, and this recipe promises to be the best you'll ever make. Professional chef Saúl Montiel shares his expert tips for achieving that perfect balance of creamy and chunky texture, with just the right amount of spice. This version is designed to elevate your tortilla chips and impress your friends, all while being simple enough to whip up at home.
Ingredient notes
- Use 2 ripe avocados that are green with a little yellow; avoid those that are too dark or too green.
- For a spicier guacamole, include the seeds of the serrano pepper; remove them if you prefer less heat.
- Plum tomatoes are recommended for their firmness; remove the insides to prevent the guacamole from becoming watery.
Tips from Epicurious’s video
- Choose avocados that are ripe but not overripe; a good avocado should be green with a hint of yellow.
- When cutting avocados, use a larger knife for safety and control, and twist to separate the halves.
- Mash the diced onion, serrano, and cilantro together first to create a paste, which helps distribute flavors evenly throughout the guacamole.
Good to know
- How many servings does this guacamole recipe make?
- This recipe serves 4.
- What is the total time required to make this guacamole?
- The total time to make this guacamole is 15 minutes.
- What should I do if I want a spicier guacamole?
- You can include the seeds of the serrano pepper for added heat.
- Why should I remove the insides of the tomatoes?
- Removing the insides of the tomatoes helps prevent the guacamole from becoming too watery.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Choose ripe avocados that are green with a little yellow, avoiding those that are too dark or too green.
- 2
Cut the avocado in half, twist to separate, and remove the pit carefully.
- 3
Scoop the avocado flesh into a bowl and dice it into smaller pieces.
- 4
Dice half an onion finely, ensuring the pieces are small for even distribution in the guacamole.
- 5
Dice the serrano pepper, including the seeds for added heat, or remove them if you prefer less spice.
- 6
Juice the lime, adding a little at a time to taste, to avoid overpowering the guacamole.
- 7
Chop the cilantro, using the stems for added flavor, and reserve some for garnish.
- 8
Dice the plum tomatoes, removing the insides to keep the guacamole from becoming too watery, and add them last for texture.
- 9
Mash the diced onion, serrano, and cilantro together in a molcajete or bowl to create a paste.
- 10
Combine the mashed mixture with the diced avocado, adding salt to taste, and mix gently to keep some chunks.
- 11
Fold in the diced tomatoes carefully, ensuring they remain chunky in the guacamole.
- 12
Taste and adjust seasoning with more salt or lime juice as needed.
- 13
Serve in a chilled bowl, garnished with queso fresco and cilantro, alongside tortilla chips.
Heads up — we had to guess a little:
- The quantity of lime juice is inferred as '1 lime' based on typical usage in guacamole.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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